Ingredients

Serves 6

　　2 pounds chuck meat, cut into 1 1/2-inch cubes

　　1/4 cup flour

　　2 tablespoons olive oil

　　1/2 cup red wine

　　1 cup beef stock

　　2 bay leaves

　　1 tablespoon fresh thyme, minced

　　2 potatoes, peeled and cubed into 1 inch pieces

　　2 stalks celery, sliced

　　2 carrots, peeled and sliced

　　1 large onion, chopped into cubes

　　2 garlic cloves, minced

　　1 1/2 teaspoon kosher salt

　　1 15 oz can unsalted diced tomatoes

　　

Step 1

Place the cubed meat and flour and in Ziploc bag, seal and shake until the pieces are fully coated with flour.

　　

Step 2

Heat 2 tbsp of olive oil in a large sauté pan over medium high heat and sear the pieces of meat for 4 minutes until all sides are nicely brown.

　　

Step 3

Remove the meat from the pan and place in the crock pot.

　　

Step 4

Add the red wine and stock to the sauté pan and bring to a boil for one minute, scraping off the bits of meat that have caramelized in the pan with a wooden spoon.

　　

Step 5

Add the reduced liquid to the crock pot along with the remaining ingredients and combine.

　　

Step 6

Cook on low for 6-8 hours.

　　Cooks' Note

　　This recipe was originally published on Weelicious as "Beef Stew in the Crock Pot".